Barbecued skirt steak with oyster, miso and seaweed butter

Name: Barbecued skirt steak with oyster, miso and seaweed butter recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbs mixed black and white sesame seeds; 2 nori sheets, torn into small pieces; 50.00 ml salt flakes; 1kg skirt steak (substitute hanger or flank steak), trimmed; French fries, to serve; 250g unsalted butter, at room temperature; 2 tbs oyster sauce; 1 tbs white (shiro) miso; 2 nori sheets, torn; 1 tbs sesame oil; 1 tbs freshly grated ginger

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05m

Barbecued skirt steak with oyster, miso and seaweed butter

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 18, 2020

Colin Fassnidge draws inspiration from a retro creation to serve up a modern take on surf ‘n’ turf.

1 tbs mixed black and white sesame seeds
2 nori sheets, torn into small pieces
2 1/2 tbs salt flakes
1kg skirt steak (substitute hanger or flank steak), trimmed
French fries, to serve

Oyster, miso and seaweed butter (makes approx. 350g)

250g unsalted butter, at room temperature
2 tbs oyster sauce
1 tbs white (shiro) miso
2 nori sheets, torn
1 tbs sesame oil
1 tbs freshly grated ginger

Method

1.

For the oyster, miso and seaweed butter, place all ingredients in a food processor and pulse, scraping down the side occasionally, until well combined. Season to taste and set aside at room temperature. (Leftover butter can be frozen, wrapped in plastic wrap, for up to 3 months).
2.

To make the nori salt, place the sesame seeds, nori sheets and salt flakes in a small food processor and pulse until finely chopped and combined. Set aside until ready to use.
3.

Place the steak on a large oven tray and season both sides liberally with half the nori salt. Leave steak to stand at room temperature for 30 minutes, or until the fridge chill has gone.
4.

Preheat a lightly greased barbecue or chargrill pan over high heat. Grill steak for 3-4 minutes on each side, or until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes before slicing to serve.
5.

Slice steak into strips and serve with a generous spoonful of oyster, miso and seaweed butter. Scatter with remaining nori salt and serve with fries.